MARINATED LAMB with corriander & honey
Servings
4
Ready In:
1 hour + over night to marinade
Good For:
Lunch, Dinner
Introduction
About this Recipe
By: Yotam Ottolenghi
Sweet and sour, hot or cold, this lamb will satisfy everybody and is dead easy to make if you plan a day ahead. It is also multifunctional: an impressive main course; served as individual cutlets on a picnic; barbequed outdoors; a sandwich filling (try with Italian bread and home made mayonnaise) – anything goes!
Ingredients
- 1 kg Lamb (rack/chops)
- 20g flat leaf parsley and stalks
- 30g mint leaves and stalks
- 30g corriander leaves and stalks
- 4 garlic cloves, peeled
- 15g fresh ginger, peeled & sliced
- 3 chillies, seeded
- 1/2 tsp salt
- 50ml lemon juice
- 60ml soy sauce
- 120ml sunflower oil
- 3 tbsp honey
- 2 tbsp vinegar
- 4 tbsp water
Step by Step Instructions
Step 1
Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour. Place in a non-metal container.
Step 2
Blitz together all the remaining ingredients in a blender or food processor. Pour them over the lamb and make sure it is well covered for a night in the marinade. Refridgerate overnight.
Step 3
Preheat the oven to 200°C/Gas mark 6. Heat up a heavy cast iron pan, preferably a griddle pan. Remove the meat from the marinade and shake off the excess. Sear well on all sides, about 5 min in total. Transfer to a baking tray and cook in the oven for about 15min, depending on the size of the pieces and how well you want them cooked.
Step 4
Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. Put the lamb on the serving plates and serve the sauce in a seperate bowl. Both the lamb and the sauce can be served hot or at room temperature.